Previous SlideNext Slide

As with its original name (Yugen Tea Bar), the tea list has contracted, but each is described with reverence. From “riesling-like” white (bai mudan) to sweet roasted red (da hong pa oolong) or smoky (Japanese wakocha, finished in whisky barrels), expect the traditional and rare. Melbourne-black teapots match the salon’s sculptural shards, the striking interior matte like the ganache of the showstopper “Bruce” chocolate cake.

Must-order dish: Egg-filled buckwheat taiyaki is a savoury spin on morning tea.